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1
For the Rolls: Dissolve yeast in milk that is between 100-110 degrees F. Add the sugar and let sit (proof) for 5 mins until slightly foamy.
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2
Melt the butter in the microwave.
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3
In large bowl, add flour, salt, melted butter, and yeast mixture. (Can also use KitchenAid with dough hook attachment). Mix ingredients on low, adding eggs one at a time, continue mixing until dough ball is formed, knead for about 3-5 minutes, then set aside in bowl covered with moist towel and let rise for 1 hour.
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4
Now make the filling: Combine brown sugar, flour, corn starch, and cinnamon in small bowl. Mix well.
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5
After dough has risen, punch down dough and roll out on lightly floured surface until it's abou 20-24 inches long and 16 inches wide. (should be about a 1/4 inch thick).
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6
Spread softened butter (or Smart Balance Spread) over dough. Top with brown sugar mixture. Working from the long side, roll the dough (like a jelly roll), I go from bottom to top, but do whatever's easiest for you.
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7
Cut the rolled dough in half, then in quarters. Now you should have 4 equal logs of dough. Cut each log into 3 equal pieces giving you 12 rolls.
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8
Place 6 rolls on lightly greased 9 x 13 inch pan (so you should have 2 pans of 6 rolls each).
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9
Cover pans with moist towel (any clean kitchen towel will do) and let rise in a warm place for another hour.
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10
At this point, you can also refrigerate (covered with plastic wrap) and keep for the next day- just take out of fridge at least 30-45 minutes before baking).
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11
Preheat oven to 400 degrees F.
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12
Bake rolls for 15-20 minutes until they are lightly golden on top.
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13
While the rolls bake, prepare the icing by creaming the cream cheese along with the other ingredients using an electric mixer (I use hand mixer). Combine until smooth and creamy.
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14
When rolls are done, remove from oven and cool for about 4 minutes, then spread icing on top of rolls. Enjoy.
